European and American cuisine

Flounders, Fried. — Select 2 medium-sized fiounders, clean, wash and wipe them dry, season each one with Y^ tablespoonful seasoning salt, remove the head and tail, make 2 incisions on the brownskin side, and roll the fish in flour. Cut 4 ounces larding pork into small pieces, place in a frying pan over the flre, and fry light brown ; put in the flsh and fry till done and light brown on both sides, serve on a hot dish, and garnish with 1 lemon cut lengthwise into 6 pieces. Serve with mustard sauce or melted butter and boiled or baked potatoes. Another way is to cut the fish into 3 or 4 pieces, season it with salt, and dust lightly with fiour ; then dip in beaten egg and roll in cracker crumbs ; fry in hot lard or half lard and half butter. HALIBUT. In season the year round. . Halibut à la Maître d'Hôtel. — Procure 2 thin slices of halibat weighing 2 pounds ; cut each slice into 3 pieces, remove the bone in center, and the skin; season with 1 tablespoonful seasoning salt, equally distributed on both sides of the fish ; sprinkle over the juice of 1 lemon ; lay the fish pieces with 1 sliced onion in a covered dish ; add Yf bunch parsley and 1 sprig of thyme, cover and let stand 30 minutes; then wipe the pieces dry, dust lightly with fiour, dip each piece first into beaten egg, then in freshly rolled cracker crumbs. Place a frying pan with 1 tablespoonful lard and Yt tablespoonful butter over the fire; as soon as melted, put in as many HALIBUT. 167 fish pieces as will conveniently lie in the pan without crowding, and fry to a delicate brown ; when all are fried in this way, arrange them nicely on a warm dish and spread 2 ounces mattre d'hAtel butter OTer, garnish with parsley, and serve with plain boiled potatoes. Halibut à la Tartare. — Cut 2 thin slices of fresh halibut into 6 pieces, remove the skin and center bone, season with 1 tablespoonful salt, dust the fish pieces lightly with flour, dip into beaten egg and cover with fine bread crumbs ; fry light brown in lard or half lard and half butter, and well done. Serve on a warm dish with sauce Tartare. Halibut, Boiled. — Procure a piece of fresh halibut weighing 3 pounds ; place it on a grating of a fish kettle, cover with boiling water ; add % cup of vinegar, 2 tablespoonf uls salt, 1 sliced onion, a bouquet, and 12 whole peppers ; as soon as it begins to boil remove the kettle to side of stove ; let it simmer (not boil) till done, which will take from 10 to 20 minutes. When ready to serve, lift the grating out of the kettle, slide the fish on to a warm dish, and serve with sauce Hollandaise, oyster, shrimp, egg, or mustard sauce.